Food Issues: Please note that while we have recipes that are vegetarian, vegan, gluten-free, etc. our facilities are not and there is always a chance of cross contamination and human error.

FOOD ISSUES

It is our goal to provide tasty, healthy foods to our guests. We have tried our best to accommodate the food requests of our guests in the following categories. We have found that that paying attention to one area seems to have a beneficial effect for everybody. So the person ordering a steak is getting a healthier steak with a healthier, vegan sauce. And if a guest wants to substitute a vegetarian or vegan option for the steak, like our New American Veggie patty, the kitchen doesn’t need to know how to make an additional sauce and the chances of making errors are limited.

VEGETARIAN

Somebody who eats vegetables, fruits, grains, nuts, seeds, and sometimes eggs and dairy products, but not meat or fish. This might be for moral, religious or health reasons. A vegetarian might eat animal products that don’t involve the killing of animals, such as cheese, dairy or honey.

VEGAN

A vegetarian who does not eat or use products that come from animals. This would include milk, cheese, honey, eggs and even products like sugar which may be refined with the use of charred bone. It might also include leather, feathers, bones and other animal products for fashion, etc.

PESCETERIAN

Somebody whose diet includes seafood, and excludes other animals. In addition to fish and or shellfish, a pescetarian diet usually includes vegetables, fruits, nuts, grains, beans, and may include eggs and dairy.

OMNIVORE

Somebody whose diet includes many different types of food, including plants and animals.

ALLEGRIES

A damaging immune response by the body to a substance, such as pollen, fur, a particular food, or dust, to which it has become hypersensitive.Food intolerance or non-allergic food hypersensitivity is a term used widely for varied physiological responses associated with a particular food, or compound found in a range of foods. Food intolerance is negative reaction, often delayed, to afood, beverage,food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but it is not a true food allergy. A true food allergy requires the presence ofIgEantibodies against the food, and a food intolerance does not.

Too much salt is unhealthy for people with high blood pressure or hypertension, diabetes, kidney problems, over 51, and African Americans. In a recent New England Journal of Medicine article, it is estimated that if Americans reduced sodium intake by 1200 mg per day, it would prevent about 90,000 new cases of Coronary Heart Disease, about 49,000 strokes, 76,000 heart attacks, and 68,000 deaths from all causes each year. We use as little salt as possible in our kitchens, and in many recipes use a lower sodium blend of gluten-free tamari and Bragg’s Liquid Aminos. Also, we use little processed foods in our kitchens, which is a huge source of sodium. It is the easiest ways to enhance flavors and get people addicted to their products. Chef Nabor uses other flavor enhancers, such as citrus juices, vinegars and cayenne pepper. For comparisons of the sodium content of foods, go to:http://my.clevelandclinic.org/healthy_living/nutrition/hic_low-sodium_diet_guidelines.aspx

LOW OIL AND FAT

We believe that there is too much fat and oil in our diets, we’ve become addicted to the instant gratification they offer and our country is at serious health risks as a result. In our recipes we try to avoid oils as much as possible, preferring the use of un-concentrated vegetable fats such as avocado, nuts and olives. We also just leave out oils and fats altogether, like in all or our soups, and instead try to increase the flavors for satisfaction. We will water or dry sauté most anything for our guests on request instead of cooking in butter or oil.

Celiac (or Coeliac) (SEE-lee-ak) disease is a digestive condition triggered by consumption of the protein gluten, which is primarily found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye. People with celiac disease who eat foods containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients.Celiac disease can cause abdominal pain and diarrhea. Eventually, the decreased absorption of nutrients (malabsorption) that occurs with celiac disease can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other organs of vital nourishment. No treatment can cure celiac disease. However, you can effectively manage celiac disease by changing your diet. EVEN A CRUMB CAN CAUSE THESE VERY SERIOUS REACTIONS AND MAY LAST SEVERAL WEEKS!!!

Other grainsWheat subspecies (such asspelt, semolina and durum) and related species such asbarley, rye, triticale and Kamut also induce symptoms of celiac disease. A small minority of celiac patients also react to oats. It is most probable that oats produce symptoms due to cross contamination with other grains in the fields or in the distribution channels. Generally, oats are therefore not recommended. Other cerealssuch as maize(corn), millet, sorghum, teff, rice, andwild riceare safe for patients to consume, as well as non cereals such asamaranth, quinoa or buckwheat. Non-cereal carbohydrate-rich foods such aspotatoesandbananas do not contain gluten and do not trigger symptoms.

We have many options for wheat, barley and rye.

For our gluten-free pancakes we use a base of Authentic Foods Pancake & Baking mix (brown rice flour, garfava four [garbanzo beans and broad beans], baking powder, salt, vanilla flavor and xanthan gum) to which we may add other safe ingredients.

For baking and breads we use Authentic Foods Multi Blend Flour which includes rice flour, tapioca starch, cornstarch, potato starch and xanthan gum

We also use other whole, healthy ingredients like sprouted beans. Simply and possibly not 100% accurately, dried beans are indigestible starches, but when sprouted the starches are converted to simple sugars and complex proteins are broken down into smaller, easier to digest molecules, which turns them into a “pre-digested” food that are one of the most enzyme-rich and nutritious foods know. When this conversion takes place, a yeast-like reaction occurs. So we then blend the sprouted beans into a dough and let it rise, and cook with it like we would with flour.

Hidden glutens: Glutens are used in many, many products, and are not always labeled for easy identification. Gluten is used for thickening, for non-clumping, non-sticking and many other things. We have gone through to the best of our ability, all the ingredients that come into our restaurant. We also try to make as much as possible by scratch to avoid these. Chef Nabor is always creating new recipes that are safe. For more info, go tohttp://www.celiacsolution.com/hidden-gluten.html